ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Flank steak is so easy to serve, it tends to be a pet of the barbecue bunch. Do remember some cardinal rules: Flank steak is very tough unless marinated in an acidic marinade and cooked only until medium rare at most—never well done.
Yield: 4 servings
1/2 cup red wine
1/4 cup finely minced onion
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon freshly squeezed lime juice
2 tablespoons crushed Pecos Valley pequin chiles or other very hot chiles
1(1-1/2-lb.) beef flank steak
1 recipe salsa of your choice (optional)
1. Combine wine, onion, garlic, Worcester sauce, mustard, lime juice and chiles in a shallow bowl or a heavy plastic bag. Trim any excess fat or sinew from outside of steak and then place steak in marinade, turning to coat both sides. Cover and refrigerate overnight or up to 3 days.
2. Preheat grill to medium-high or 450?F (230C).
3. Lightly brush rack with oil and place steak on rack. Place rack 3 to 5 inches above heat.
4. Grill steak 3 to 5 minutes per side or until browned on outside and rare to medium rare on inside. Remove from grill and allow to stand about 20 minutes.
5. Cut on the diagonal into thin slices. Serve with salsa.